Passionfruit Cheesecake

Prep Time
20 mins
Cook Time
6 hours

This cheesecake is proof positive that you don’t need to miss out on anything you love when you choose to eat plant-based foods. It’s sweet, creamy, and absolutely delicious.

Credit: Chef Remis Alam


  • 250g vegan coconut cookies
  • 120g unsalted margarine, melted
  • 350g extra firm tofu
  • 150g brown sugar
  • 200g blanched almonds
  • 1 tbsp vanilla essence
  • ½ lime, juice only
  • 400ml soy milk
  • 3 tbsp agar agar + 1 tbsp more for the pulp
  • 300g passion fruit pulp


  1. In a food mixer, make the base by blitzing the coconut cookies with the melted margarine to form a sandy but compact consistency.
  2. Press this into a springform cake tin and refrigerate.
  3. Now, blend the tofu, sugar, almonds, vanilla, lime, and soy milk. Pour into a pan and bring to low heat with 3 tablespoons of agar agar. Mix with a whisk until any lumps of the agar have dissolved (it is not necessary to boil).
  4. Pour the cheesecake mixture onto the crust. Put it into the freezer for 20 mins.
  5. Pour the passion fruit pulp into a pan over a medium heat, add the remaining tablespoon of agar agar, and mix with the whisk until the agar is fully dissolved.
  6. Gently pour the passion fruit onto the cheesecake layer and refrigerate for 6 hours.

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